Beat into a paste a pound of blanched almonds with a little water. Add two pounds of loaf-sugar and some white of eggs,, beaten into a froth. Put the mixture in a pan over a moderate fire, stirring continually until it becomes sufficiently stiff. Let it get cold, and then roll it into jumbles and lay them on plates covered with sugar and bake in a cool oven.
Mix together half a pound of ground almonds, five ounces of flour, and a quarter of a pound of castor sugar. Beat to a stiff froth the yolks of three eggs, and melt a quarter of a pound of butter. Mix all to a paste, roll out half an inch thick, cut into rounds, and bake in a moderate oven.
Melt two ounces of butter with two ounces of sugar and two ounces of treacle, then add two ounces of flour, and one teaspoonful of ginger. Drop in a tin in pieces the size of a walnut, allowing room for them to spread. Bake in a hot oven until they are a golden brown. When they are nearly set shape them by rolling them round a stick. The grated rind of two lemons may be used in place of the ginger.
Brown Bread Biscuits
Melt two ounces of butter in a little boiling water and add it to a pound of coarse, brown flour. Boll out the mixture, winch should be stiff, cut into biscuit shapes, and bake in a quick oven.
Whip the whites of three eggs till very stiff, then lightly stir in six ounces of castor sugar and two and a half ounces of powdered chocolate. Shape and bake on a sheet of thin white paper in a moderate oven.
Mix half a pound of flour with four ounces of castor sugar, and work all into a batter with two well-beaten eggs. Roll out very thin, cut into strips, brush over with egg, cover with desiccated coconut, and bake a delicate golden brown.
Mix one cupful of sugar with a quarter of a pound of desiccated coconut. Add one well-beaten egg and mix all together. Drop in small quantities into a tin and bake in a moderate oven.
Rub well together one pound of flour, half a pound of dripping, half a pound of white sugar, and two teaspoonfuls of baking-powder. Mix to a paste with one well-whisked egg and a httle milk. Roll out and cut into rounds about the size of the top of a tumbler. Bake in a moderate oven until pale brown. Put in pairs with raspberry jam between.
Rub half a pound of butter into a pound and a half of flour, half a pound of sugar, and three-quarters of an ounce of powdered ginger. Mix into this ten ounces of treacle and make into a stiff paste. Drop hi quantities into baking tins, allowing room for them to spread, and bake in a moderato oven.
Rub together a pound and a half of flour, six ounces of sugar, and three-quarters of a pound of butter. Add one pound and three-quarters of treacle, three ounces of chopped mixed peel, and an ounce of ginger. Grate in half a nutmeg, and make into a paste. Place on a tin in pieces the size of a nut and bake.
Mix some lemon-peel cut into very thin slices with BISCUITS
BISCUITS five tablespoonfuls of flour, a quarter of a pound of powdered sugar, and four well-beaten eggs. Spread this paste on white paper, cover with powdered sugar, and bake it. When done, remove the paper and cut the paste into pieces of the required shape.
Boil the peel of five or six oranges to a pulp, strain, and add to the pulp an equal amount by weight of lump sugar. Roll out thinly and cut into biscuit shapes. Bake on a buttered tin for about twenty minutes.
Mix and sift two cups of flour, two teaspoonfuls of baking-powder, and one teaspoonful of salt. Work into the other ingredients a tablespoonful each of butter and of lard, and add gradually three-quarters of a cup of milk and water in equal parts. Make into a soft dough, roll to an inch in thickness on a floured board, shape, place on a buttered pan, and bake in a quick oven for a quarter of an hour.
Mix together one pound of rice flour and one pound of powdered sugar; add three well-beaten eggs and a little essence of lemon. Bake in very hot cheese-cake tins brushed over with a little clarified butter put into each. The oven should be moderately hot.
Weigh six eggs, beat them into froth, and mix with them some fresh-grated lemon-peel, beaten with a little sugar in a mortar. Beat up with them the same quantity of flour and of sugar as the weight of the eggs. When the ingredients are made into a paste, mould it into biscuits, sprinkle white sugar on them, and bake on paper in a moderate heat.
Put one pound of butter into a basin and leave it by the fire to get soft but not too liquid. Squeeze the butter into two pounds of flour and half a pound of sugar. Chop a few sweet almonds up very fine and add them to the mixture. Shape into small cakes not more than half an inch in thickness, and bake in a slow oven.
Cream four ounces of butter and two ounces of castor sugar till soft, add one yolk of egg and grated rind of half a lemon, and mix well. Add half a pound of flour and knead well till smooth. Roll out about a fifth of an inch thick on a floured board and cut into rounds with a fluted cutter. Bake in a slow oven on a greased tin for twenty minutes.
Beat the whites of six eggs; add the yolks and beat together. Add a little freshly-grated lemon-peel, then three-quarters of a pound of finely crushed lump sugar. Whisk well, and slowly stir in half a pound of flour. Bake in small greased tins to a delicate brown.
Mix one pound of sugar, a little powdered cinnamon, one pound of flour, and a little grated nutmeg. Then add three well-beaten eggs. Mix all well together and add as much melted butter as is necessary to make it the right thickness to roll out. Cut into rounds with a cutter or the top of a glass and bake.
Rub three ounces of lard into half a pound of flour, and add six ounces of sugar. Well mix, and flavour with a little lemon-essonce. Add two well-whisked eggs and a pinch of soda, and mix all well together. Roll out thin, cut into biscuits, and bake a pale brown.
Beat up the whites of three eggs very stiffly, and add four ounces of castor-sugar and one teaspoonful of essence of orange-flower water. Mix slowly and carefully. Put paper over the baking-tin and put the mixture on it in small teaspoonfuls. Bake in a slow oven until they are hard.
Put together in a basin two ounces of butter, a teaspoonful of sugar, and a pinch of salt, and pour over the whole a small teacupful of boiling water. Work this well into a pound of flour, making a firm dough. Roll it very thin, cut into shapes, and bake in a quick oven to a light colour.